ES2057594T3 - Procedimiento y agente de anti-revenimiento. - Google Patents

Procedimiento y agente de anti-revenimiento.

Info

Publication number
ES2057594T3
ES2057594T3 ES90915100T ES90915100T ES2057594T3 ES 2057594 T3 ES2057594 T3 ES 2057594T3 ES 90915100 T ES90915100 T ES 90915100T ES 90915100 T ES90915100 T ES 90915100T ES 2057594 T3 ES2057594 T3 ES 2057594T3
Authority
ES
Spain
Prior art keywords
revenue
procedure
agent
staling
retarded
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES90915100T
Other languages
English (en)
Inventor
Tine Olesen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8136292&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2057594(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novo Nordisk AS filed Critical Novo Nordisk AS
Application granted granted Critical
Publication of ES2057594T3 publication Critical patent/ES2057594T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/42—Dry feed

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Animal Husbandry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Dental Preparations (AREA)
  • Baking, Grill, Roasting (AREA)
  • Indexing, Searching, Synchronizing, And The Amount Of Synchronization Travel Of Record Carriers (AREA)
  • Noodles (AREA)

Abstract

LA RANCIEDAD DE PRODUCTOS HORNEADOS CON LEVADURA COMO EL PAN SE RETRASA AÑADIENDO UNA ENZIMA CON ACTIVIDAD EXOAMILASA A LA HARINA O PASTA UTILIZADA PARA HACER EL PRODUCTO HORNEADO EN CUESTION.
ES90915100T 1989-09-27 1990-09-26 Procedimiento y agente de anti-revenimiento. Expired - Lifetime ES2057594T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter

Publications (1)

Publication Number Publication Date
ES2057594T3 true ES2057594T3 (es) 1994-10-16

Family

ID=8136292

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90915100T Expired - Lifetime ES2057594T3 (es) 1989-09-27 1990-09-26 Procedimiento y agente de anti-revenimiento.

Country Status (9)

Country Link
US (1) US6197352B1 (es)
EP (1) EP0494233B1 (es)
JP (1) JP3055693B2 (es)
AT (1) ATE108979T1 (es)
AU (1) AU6508590A (es)
DE (1) DE69011127T2 (es)
DK (2) DK474589D0 (es)
ES (1) ES2057594T3 (es)
WO (1) WO1991004669A1 (es)

Families Citing this family (74)

* Cited by examiner, † Cited by third party
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ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
US5409717A (en) * 1993-03-31 1995-04-25 Kraft Foods, Inc. Process for preparing extended shelf-life bagel
DE69422159T3 (de) * 1994-05-27 2004-05-13 Agrano Ag Verfahren zur Gewinnung einer Biomasse aus einem Medium von Getreide, Verwendung der erhaltenen Produkte und Brottreibmittel
ES2142920T5 (es) * 1994-05-27 2004-09-16 Agrano Ag Procedimiento de obtencion de una biomasa y fermento de panificacion.
DK0684307T3 (da) * 1994-05-27 2000-05-15 Agrano Ag Fremgangsmåde til fremstilling af næringssubstrater, der kan anvendes til individuel dyrkning af gærarter og mælkesyrebakte
JP2000513568A (ja) * 1996-05-02 2000-10-17 ノボ ノルディスク アクティーゼルスカブ ベーキングにおける分枝酵素の使用
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
CA2320813A1 (en) 1998-02-27 1999-09-02 Novo Nordisk A/S Amylolytic enzyme variants
JP2002509720A (ja) 1998-04-01 2002-04-02 ダニスコ アクティーゼルスカブ 非マルトース生成エキソアミラーゼ類及び澱粉の劣化を遅延することへのそれらの使用
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
CA2326412C (en) * 1998-04-20 2008-07-15 Novo Nordisk A/S Preparation of dough and baked products
WO2000029591A1 (en) * 1998-11-12 2000-05-25 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
US6940002B1 (en) 1998-11-12 2005-09-06 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
WO2000058447A1 (en) * 1999-03-30 2000-10-05 Danisco A/S Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
WO2003024242A1 (en) 2001-09-18 2003-03-27 Novozymes A/S Enzymatic treatment of starchy food products for shortening the tempering step
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
EP2194133B1 (en) 2003-03-06 2015-12-02 BASF Enzymes LLC Amylases, nucleic acids encoding them and methods for making and using them
EP1608766A4 (en) * 2003-03-20 2006-11-02 Diversa Corp GLUCOSIDASES, THESE CODING NUCLEIC ACIDS AND METHOD FOR THE PRODUCTION AND USE THEREOF
ES2342287T3 (es) * 2003-06-13 2010-07-05 Danisco A/S Polipeptidos de pseudomonas variantes que presentan una actividad de exoamilasa no maltogena y su utilizacion en la preparacion de productos alimenticios.
CA2529209A1 (en) 2003-07-01 2005-01-13 Novozymes A/S Cgtase variants
EP2292744A1 (en) * 2003-07-07 2011-03-09 Genencor International, Inc. Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
US8143048B2 (en) 2003-07-07 2012-03-27 Danisco A/S Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
EP1667530A4 (en) * 2003-09-19 2011-05-25 Ics Holdings Inc MANUFACTURE OF A COURABLE PRODUCT OF DOUGH
EP1541027B1 (en) * 2003-12-11 2008-11-26 Bakery Technology Centre B.V. A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
EP1709167B1 (en) 2004-01-08 2010-04-21 Novozymes A/S Amylase
JP4662974B2 (ja) * 2004-03-04 2011-03-30 シーエスエム ネーダーランド ビー．ブイ． 機能性食品添加物を含有する粒状体及びその製造方法
CN101068921A (zh) 2004-07-07 2007-11-07 丹尼斯科公司 多肽
CA2575875A1 (en) 2004-08-02 2006-02-09 Novozymes A/S Maltogenic alpha-amylase variants
ES2399341T3 (es) 2004-09-24 2013-03-27 Novozymes A/S Método para preparar un producto a base de masa
KR100731778B1 (ko) 2004-11-22 2007-06-22 이혜정 쌀 찐빵 제조용 미분 기재 반죽 및 이를 제조하는 방법
DK1926753T3 (da) 2004-12-22 2011-03-14 Novozymes As Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens
US8030050B2 (en) 2005-07-07 2011-10-04 Danisco A/S Modified amylases from Pseudomonas species
US20070292563A1 (en) 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
AU2007262442B2 (en) 2006-06-19 2012-11-01 Dupont Nutrition Biosciences Aps Polypeptide
PL3101128T3 (pl) 2006-12-21 2019-09-30 Basf Enzymes Llc Amylazy i glukoamylazy, kwasy nukleinowe kodujące te związki oraz sposoby wytwarzania tych związków oraz stosowania ich
WO2008148845A2 (en) 2007-06-07 2008-12-11 Novozymes A/S Method of preparing a dough-based product
EP2238244A1 (en) 2008-01-02 2010-10-13 Danisco A/S Pseudomonas saccharophila g4-amylase variants and uses thereof
EP2103219A1 (en) 2008-03-10 2009-09-23 Novozymes A/S Dough with fructan and fructan-degrading enzyme
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
WO2010059413A2 (en) 2008-11-20 2010-05-27 Novozymes, Inc. Polypeptides having amylolytic enhancing activity and polynucleotides encoding same
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
AU2010238649B2 (en) 2009-04-24 2013-11-21 Novozymes North America, Inc. Antistaling process for flat bread
EP3412771B1 (en) 2009-05-19 2020-12-02 DuPont Nutrition Biosciences ApS Amylase polypeptides
KR20120052263A (ko) * 2009-07-17 2012-05-23 아마노 엔자임 가부시키가이샤 β?아밀라제를 이용한 식품의 개질 방법
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions
JP2011244777A (ja) * 2010-05-28 2011-12-08 Nisshin Oillio Group Ltd 食パン類の製造方法
DK2595487T3 (en) 2010-07-21 2019-01-07 Novozymes As PROCEDURE FOR PREPARING A BAKED PRODUCT WITH INCREASED AROMASTABILITY WITH CATALASE AND PHOSPHOLIPASE
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
GB201102857D0 (en) 2011-02-18 2011-04-06 Danisco Feed additive composition
WO2013007821A1 (en) 2011-07-14 2013-01-17 Dsm Ip Assets B.V. Screening method
CA2787683C (en) * 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
CN104023555A (zh) * 2011-12-26 2014-09-03 杜邦营养生物科学有限公司 淀粉酶的用途
HK1201420A1 (en) 2011-12-26 2015-09-04 Dupont Nutrition Biosciences Aps Use of amylase enzyme
EP2620496B1 (en) 2012-01-30 2015-06-03 DSM IP Assets B.V. Alpha-amylase
EP2866582B1 (en) 2012-06-27 2018-11-14 Novozymes A/S Rice cooking method
CN105208869A (zh) 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
US10463701B2 (en) 2013-12-31 2019-11-05 DuPont Nutrition BioScience ApS Blends of Bacillus strains and enzymes
EP4108087A1 (en) 2014-07-08 2022-12-28 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
US10543464B2 (en) 2015-02-10 2020-01-28 Novozymes A/S Method for mixing of particles
CA3027464C (en) 2016-07-15 2025-03-18 Novozymes A/S IMPROVING THE ABILITY OF FLATBREADS TO BE ROLLED
JP6905371B2 (ja) * 2017-03-29 2021-07-21 理研ビタミン株式会社 即席麺用品質改良剤
JP7017288B2 (ja) * 2017-09-20 2022-02-08 日清オイリオグループ株式会社 ベーカリー生地及びベーカリー食品
MX429191B (es) 2018-04-05 2025-11-13 Dsm Ip Assets Bv Alfa-amilasa maltogénica variante.
JP7120805B2 (ja) * 2018-05-16 2022-08-17 昭和産業株式会社 焼成後冷凍パン類及び焼成後冷凍パン類用組成物

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK135983D0 (da) * 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
DE3572114D1 (en) * 1984-01-27 1989-09-14 Batscheider Lieken Muehlen Process for the preparation of a bread dough
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
JPS6279745A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化防止方法
JPS6279746A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化を防止する方法
ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
EP0494233B1 (en) 1994-07-27
DE69011127T2 (de) 1994-11-10
EP0494233A1 (en) 1992-07-15
JP3055693B2 (ja) 2000-06-26
ATE108979T1 (de) 1994-08-15
US6197352B1 (en) 2001-03-06
DK0494233T3 (da) 1994-11-07
DK474589D0 (da) 1989-09-27
DE69011127D1 (de) 1994-09-01
WO1991004669A1 (en) 1991-04-18
AU6508590A (en) 1991-04-28
JPH05500612A (ja) 1993-02-12

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